Mar 25 2009
Cabbage recipe: Easy stir-fried cabbage
This is the final instalment of my cabbage recipe series. Really. I won’t torture you anymore with cooked cabbage pictures. Be glad that at least you won’t be able to smell the cooked cabbage. That that it smells bad or anything, especially not when I am the one who cooked it.
After putting it in soup and then in an omelette, now it is just cabbage cooked the usual Chinese way, stir fried and yes, you get it, healthy. No, I am not obsessed with healthy food. Whatever made you think that?
Now, cabbage can be eaten raw but where’s the fun in that when you can dress it up and stir fry it with minimal oil and loads of other vegetables too. Like this…
Cabbage Recipe: Easy Stir fried Cabbage
Ingredientss
What’s left of your wilted cabbage…errr…figuratively speaking of course…I meant about 1 cup of cabbage
or 10 leaves of cabbage, roughly chopped
1 large carrot, sliced thinly
1 large tomato, sliced
2 tbsp dried shrimps, soaked, rinsed and drained
4 button mushrooms, sliced thinly
2 tbsp light soy sauce
2 pods of garlic
Instructions
1. Heat up some cooking oil (about a tablespoon) and then sautee the garlic (whole) till it is browned. Then add the dried shrimps.
2. Add in the carrots and mushrooms and stir fry till fragrant.
3. Add the cabbage and tomato and soy sauce. Also about 4 tbsp water. Stir fry till cooked. That should take a few minutes over medium heat. At most 5 minutes. Just don’t overcook it. Soft mushy cabbage are just, urrghh…but if you like soft, mushy cabbage….be my guest.
4. Serve it hot from the stove!
So, why did I add the tomato? Well, it gave the quite, quite bland dish a unique twist of flavours. Tomatoes are just so flavourful. They are salty, sweet and sour all at the same time. So, it really jazz up this dish from plain stir fried cabbage into something really tasty and even palatable for those who hates cooked cabbage.
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One Response to “Cabbage recipe: Easy stir-fried cabbage”
Courtesy of Jessie, The Hungry Mouse
Courtesy of April, The Hungry Engineer
Cabbage is just about the most versatile vegetable! Kinda like the coconut of vegetables! But it can get a bit much once consumed in mass quantities. I love mine raw with just a dash of balsamic vinegar dressing!
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